Oh. my. god.
Apple Squash Soup
Acorn squash makes the richest soup, even though it can be difficult to peel; butternut or even yellow zucchini may be substituted. This simple soup adds color and elegance to any meal!
3 tablespoons butter
2 cups chopped onion
About 3 pounds acorn squash, peeled, seeded, and cubed (about 6 cups)
2 Granny Smith or other tart apples, peeled, cored, and cubed
3 cups chicken stock
1 teaspoon sea salt
1 cup apple cider or apple juice
Freshly ground pepper to taste
1-2 Granny Smith or other tart apples, for garnish
In a large soup pot, melt butter. Add onion and sauté until tender. Add squash, apples, chicken stock, and salt.
Grate or chop apples into tiny pieces just before serving and garnish each bowl of soup.